Home canning has long been a popular method for preserving fresh fruits and vegetables, allowing food enthusiasts to enjoy their favorite produce year-round. However, the U.S. Food and Drug Administration (FDA) and the American Medical Association (AMA) warn that improperly canned foods can pose a serious health risk, potentially causing botulism – a rare but deadly kind of food poisoning.
Earlier this month, Food Poisoning News reported on a botulism outbreak at two family events in California linked to the consumption of a salad containing home-canned cactus pads. Ten people were hospitalized and two sisters were in intensive care as of July 8th.
Botulism, a rare but potentially fatal form of food poisoning, can occur when the bacterium Clostridium botulinum grows and produces toxins. Symptoms of botulism can include general weakness, dizziness, double vision, difficulty speaking or swallowing, breathing problems, muscle weakness, abdominal distension, and constipation. These symptoms may appear anywhere from six hours to two weeks after consuming contaminated food.
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